Sunday, May 28, 2006

BBQ Chicken with Cucumber Tomato Salad and Baked Beans

This is another summer favorite. The chicken was rubbed with a mixture of 2 parts sweet paprika, 1 part day sage, 1 part dry thyme, 1/2 part ground cumin, 1/2 part ground cardamom and salt and pepper to taste. After several hours, or overnight, the chicken was slow cooked on the Weber, taking about 2 hrs. The BBQ sauce was the same sauce used with the briskett, described here before. The salad was rough chopped tomatoes, cucumbers, red onion and feta cheese, dressed with a redwine vinaigrette. The baked beans are created by mixing canned baked beans with, 2T ketchup, 2T prepared mustard, 2T brown sugar and 2T syrup. They are baked at 325 degrees for 2-3 hours.



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